Courtesy of Diana Kennedy, excerpted from her book, Oaxaca al Gusto, published by University of Texas Press
Fresh chiles de agua are the most commonly used for this recipe, with the dried chiles pasillas in second place. The former look innocent enough but can be very picante; therefore, some cooks recommend, after charring and peeling the chiles, letting them soak in lightly salted water, with a little vinegar added, for about ½ hour. If you prefer to stuff the pasillas, choose the largest ones. In preparing any chile for filling, make sure the top holding the stem is intact.
For 6 Serving(s)